Pani Popo Samoan Sweet Bread Recipes

EASY PANI POPO, SAMOAN COCONUT BREAD

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
• In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
• Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
• Remove pan and allow a few minutes to cool. Serve warm.
• Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

SAMOAN COCONUT BREAD ROLLS( PANI POPO)

Steps:

• In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
• Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
• Dump everything into the yeast mixture.
• Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
• Add in enough additional flour (if needed) to make soft dough.
• Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
• Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down.
• At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls.
• Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
• Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
• Remove from the baking pan and let it cool. I like to eat mine when it is still warm.

PANI POPO (SAMOAN SWEET BREAD)

Steps:

• Mix 2 1/2 cups of flour and yeast.
• In a saucepan heat and stir milk;.
• sugar, shortening, margarine, or butter; and salt til warm and.
• shortening almost melts.
• Add to flour mixture.
• Beat with an electric.
• mixer on low speed for 30 seconds, scraping bowl constantly.
• Using a spoon, stir in as much remaining flour as you can to make a moderately.
• stiff dough that is smooth and easy to pull - 6-8 minutes.
• Shape in a ball and put in a.
• greased bowl.
• Turn it on both sides to grease the whole ball of dough.
• Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes.
• Punch dough down.
• Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
• Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if.
• you like it sweeter.).
• In 2 13x9x2 pans, pour in half of the milk.
• mixture in each pan, put in 9 bread rolls on top (or you can make the.
• rolls smaller to make more rolls).
• Bake at 375 degrees in the oven.
• for 20 minutes or until bread tests done.

PANI POPO

Steps:

• Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
• Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

PANI POPO (HAWAIIAN COCONUT BREAD)

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
• Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.